Begin by making the dressing. Add all the dressing ingredients into a jug and stir to combine. Leave to one side while you prepare the other ingredients.

You may find it quicker to place your red cabbage into a food processor with the grating blade as it will take seconds to finely shred. If you do not have a food processor, simply shred it finely using a sharp knife. Add it to a large bowl.

Roughly chop the savoy cabbage leaves and add to the bowl with the red cabbage.

Using a peeler, shave the carrot into long strips, directly into the bowl.

Now stir in the dressing until evenly coated.

The slaw benefits from being left to marinate for at least a few hours or preferably overnight in the bowl (covered), in the fridge, as it will soften the cabbage and infuse the flavours.

Eat the slaw alone as it is or use it to top baked potatoes or add to other salad ingredients in a buddha bowl.

Recipe Notes

This will keep for up to 3 days in the fridge in a suitable, lidded container